Super Satisfying Vegan, GF, Keto-Friendly Cream of Mushroom Soup

In 40 minutes you will have a fresh, hot, and satisfying cup of mushroom soup to share with your friends or family while you watch your figure and your cryptocurrency graphs.

These ingredients serves 2:

1 white onion, diced
20 ounces of fresh and/or rehydrated mushrooms
1 tablespoon of liquid aminos or tamari sauce
1 cup vegetable broth
1 cup macadamia nut milk, unsweetened
1 Tablespoon tapioca flour
10-15 full sprigs of fresh thyme
1 Bay Leaf
Salt and Pepper to taste

Instructions:

Sautee onions with olive oil over medium heat, allow to sweat, about 4-6 minutes.

Clear the onions from the center of the pan and move to the edges of the pan.

Add 20oz sliced fresh and/or rehydrated mushrooms to the pan and cook for 5 minutes, do not stir yet.

Stir the mushrooms and the onions together and add the thyme, continue cooking for 10 minutes.

Add the Bay leaf, salt, pepper, and liquid aminos to the pan.

Stir the 1 tablespoon of tapioca starch/corn starch into the vegetable broth then add it to the mushrooms and stir.

Add macadamia nut milk and cook for 15 minutes stirring occasionally. Taste and add pepper to taste.

Serve and Enjoy!

This soup is super satisfying, delicious and fun to make. It is even better the next day, and doubling or tripling the recipe is easy.

This soup was so good that I decided to share my recipe here with you all, even as my first post! More to come.
Let me know how you like it! This soup is delicious for anyone who is a fan of mushrooms, and yummy soups!

I used this macadamia nut milk:

This vegetable broth:

The soup: